MAKES ABOUT 1 CUP
This sauce is incredibly versatile. We serve it with potato pancakes, on top of our smoked salmon tartine, and most importantly, as the very special second sauce in our crab cocktail.
INGREDIENTS
2 ounces cream cheese, room temperature
½ cup crème fraîche
2 tablespoons heavy cream
¼ cup prepared horseradish
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Using a mixer with the whisk attachment, whip the cream cheese until it is completely smooth. Add the crème fraîche and heavy cream and whip on medium-high speed until light and fluffy. Stir in the horseradish, salt, and pepper. Refrigerate until ready to use. Can be stored in the refrigerator for up to 1 week.